Inspired by the one served in Top Paddock in Australia, this one however seems to be in another class of its own with the other variant served in another cafe. Ricotta was evident in the batter of the one here; the hotcake itself was more like a fluffy and light Japanese Cheese Cake rather than a dense pound cake with crisp exterior, and the maple syrup served at the side instead of being mixed into the batter. There were berries scattered over the top, making it aesthetically pleasing as though it is an edible garden but the inclusion of the pumpkin seeds added crunchiness to give a contrast to the texture of the hotcake. Vanilla Ice Cream tops off the hotcake instead of cream cheese so as to add a sweet, luscious twist to the hotcakes. Overall both variants are rather heavy, but this was generally a bit lighter and the elements seemed to be more cohesive as a dish in general, though both have stark differences while being based off the same concept.